Xavier Dumplings are Italian. They are classic Parmesan cheese dumplings.
You will need a buttered cookie sheet.
6 oz flour
1/3 cup butter
6 oz Parmesan cheese
1/4 cup heavy cream
pinch of salt
1/2 tsp black pepper
1/2 tsp nutmeg
1 egg yolk
Combine the flour, butter and parmesan cheese in a saucepan over low heat. Stir until the butter has melted and is incorporated into the cheese and flour. Add the cream a little at a time until you have a solid dough. Remove from the heat and work in the salt, pepper, nutmeg, egg and egg yolk. It should be like a very soft dough that you could pipe out of a frosting bag. Either put the dough into a pastry bag and pipe out pea size amounts onto the baking sheet or drop pea size amounts from a spoon onto the sheet. Let them stand for 30 minutes. Meanwhile, bring some salted water to a boil. Drop in the dumplings and cook for 5 minutes. Drain.
Add to the soup or stew of your choice.
Sorry, I don't have a picture for these. When I get one I will put up with the recipe. Thanks to my sis who found me this recipe.